Chicken Wings Recipe

Prepare wings

Pat the wings dry with paper towels. If whole wings have tips attached, remove tips and discard or save for stock; separate drumettes and wingettes if not already separated.

In a large bowl combine olive oil, soy sauce, apple cider vinegar, honey, minced garlic, smoked paprika, black pepper, and kosher salt. Whisk until smooth.

Add the dried wings to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours. For best flavor, marinate up to 8 hours but not more than 12.

Preheat & prepare

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top. Lightly spray the rack with oil to prevent sticking.

Remove wings from the marinade, letting excess drip off. In a large bowl combine baking powder and cornstarch. Add the wings and toss until each piece is lightly coated — the baking powder helps crisp the skin.

Arrange wings in a single layer on the prepared rack, leaving small gaps between pieces for air circulation.

Bake on the middle rack for 20 minutes. After 20 minutes, flip each wing and continue baking for another 15–20 minutes, until skin is deep golden and crisp and internal temperature reaches 165°F (74°C). Total bake time ~35–40 minutes depending on wing size.

Optional glaze

If you want a sticky glaze, melt butter in a small saucepan over low heat, stir in 2 tsp hot sauce (or more to taste) and 1 tsp honey if desired. Toss the hot baked wings in the glaze in a bowl until evenly coated.

Transfer wings to a serving platter. Sprinkle with chopped parsley and serve with lemon wedges and extra hot sauce on the side.